CAULIFLOWERS.
(French Receipt.)
Cut the cauliflowers into small handsome tufts, and boil them until three parts done, drain them well, toss them for a moment in some thick melted butter or white sauce, and set them by to cool. When they are quite cold, dip them separately into the batter of Chapter [V.], fry them a light brown, arrange them neatly in a dish, and serve them very hot.